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Breakfast Muffin (Gluten Free)
A healthy way to start your morning!
Author
Becky's Mindful Kitchen
Ingredients
1
cup
sorghum flour
1
cup
buckwheat flour
1
cup
oat flour
1/8
cup
flax meal
1/4
cup
packed dark brown sugar
1 1/2
cup
buttermilk
1/2
tsp
baking soda
1/4
tsp
baking powder
1
tsp
unrefined sea salt
1/4
cup
honey
2
eggs
1
tsp
vanilla
1
tsp
almond extract
2-3
T
melted butter
1/2
cup
chopped walnuts
or any nut you like
3/4
cup
raisins/cranberries/dates/ dried fruit
1/3
cup
shredded coconut
Instructions
Preheat oven to 350
Combine dry ingredients
Combine wet ingredients
Add together, fill muffin tins 2/3 full and bake for ~20 minutes
Notes
The base of this recipe is a solid low sugar muffin and all of the added ingredients can easily be switched out for something else.